INDIAN KERALAN
FISH CURRY
Our version of a traditional Southern Keralan Fish Curry paying homage to this spice blend’s routes
4
10 Min
10 min
stove top
WHAT YOU NEED
How to Make
Sauté onion, 5 min. Add spice, sauté 1 min.
Add fish, coconut milk, tamarind, sugar, tomato and greens.
Simmer for 10 minutes until the fish is cooked.
HOW TO SERVE
Serve with roti or rice and fresh coriander, serve with lime wedges.
HINTS & TIPS
SIDES & CONDIMENTS
For a richer and creamier texture use coconut cream instead of coconut milk.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
swap green beans for spinach leaves.
REDUCE FISH
250 g fish + 200 g cooked chickpeas.
ALTERNATIVE
replace fish with prawns or chicken.
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IS YOURS!
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Origins
One of India’s most famous dishes, the origins of the humble Dal date way back to 3000 BC. Archaeological evidence has discovered it was a staple dish made by the Indus Valley Civilization as it was sustaining and easy to prepare from readily available pulses and spices. Still an essential dish in Indian cuisine today, many versions have been made, including vegetables and meats.
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